Bring 1 inch of water to a simmer in a large pot. Place potatoes in a steamer basket, cover and steam over medium-low heat, replenishing the water as necessary, until the potatoes are fall-apart tender, 20 to 30 minutes.

Meanwhile, working in two batches, place mushrooms in a food processor and pulse, stopping to scrape down the sides as needed, until the mushrooms are coarsely chopped.

Transfer the potatoes to a large bowl. Add butter and mash until chunky-smooth. Gradually stir in buttermilk, egg and 1/4 teaspoon salt. Set aside.

Heat oil in a large skillet over medium heat. Add shallots and garlic and cook, stirring, until fragrant and beginning to soften, about 1 minute. Add the mushrooms and cook, stirring often, until they release their liquid and the pan is almost dry, 10 to 12 minutes. Add braising greens and continue to cook, stirring to blend and heat through. Whisk broth and flour in a small bowl. Add to the pan along with the remaining 1/4 teaspoon salt, pepper and rosemary. Cook, stirring, until the mixture bubbles and thickens, about 1 minute.

Preheat oven to 400°F.

To assemble, spread half of the mashed potatoes in an even layer in a baking dish. Sprinkle half the Parmesan over the potatoes. Spread the mushroom mixture on top and spread the remaining potatoes over the mushroom layer. Top with the remaining Parmesan.Bake until hot throughout and the top is golden brown, about 35 minutes.

RoastChickenwithMustardVinaigrette

Here's a great recipe for roasting a whole bird. The Mustard Vinaigrette is really versatile and can be used on a potato salad, on a green salad, as well as this chicken. From Bon Appetit, May 1994. 1 5-7 lb roasting chicken1 large shallot2 fresh rosemary sprigs2 fresh sage sprigs1 cup Mustard Vinaigrette1 tablespoon chopped fresh rosemary1 tablespoon chopped fresh sageFresh rosemary and sage sprigs

Preheat oven to 450°F. Pat chicken dry. Season cavity with salt and pepper. Place shallot, 2 rosemary sprigs and 2 sage sprigs in cavity. Slide hand between chicken skin and meat over breast to form pockets. Spread 2 tablespoons vinaigrette under skin over breast meat.

Place chicken in roasting pan. Brush 2 tablespoons vinaigrette over chicken. Sprinkle with chopped rosemary and sage. Season with salt and pepper.

Beet,AppleandGoatCheeseSalad

Yet another from Cook's Garden... There are seemingly endless variations of beet and apple salads and I have never met one I didn't like. So in honor of THE LAST beets of the share (pretty sure this may be it!) do them right by using them in a way that makes you pine for the day the new beets get pulled from the ground. This recipe is merely a suggestion, feel free to change up nuts (pecans, walnuts, pine nuts), cheeses (goat, feta, blue), herbs etc! I had a very similar salad the other night with beets, apples, some grated celeriac, pecans, blue cheese and maple balsamic. Funny thing is that even in the book the title is as above, but the recipe itself calls for feta. Apparently, even the author couldn't decide. So dig through the fridge and see what you've got t0 throw together.

THAISOUPWITHGINGERANDCOCONUT

With chicken, make a stock by simmering the chicken in a large stock pot. Cover with water, and add any vegetable parings as you prepare the vegetables. Remove the chicken after about 30 minutes. Cool and then shred the meat. Strain the broth and set aside 8 cups. Vegetarian broth can be made from the vegetable parings. For this recipe, use some ginger, lemongrass and garlic to flavor the broth.2 tbsp vegetable oil2 cloves garlic, minced2 tbsp grated fresh ginger1 pc lemongrass, diced, or pinch of dry lemongrass powder2 tsp red Thai curry paste, to taste2 tsp salt3 shallots, sliced6 piece diakon, halved and sliced on a diagonal2 carrots, halved and sliced on a diagonal1 c coconut milk8 c broth (chicken or vegetable)2 tbsp fish sauce (or tamari for vegetarian)1 cake tofu, drained & cubedorchicken from one bird1 # pac choi, cut into shredsChopped fresh cilantro for garnish1 lime cut in wedgesHot sauceCombine the garlic, ginger, lemongrass, curry paste and salt together in a small bowl to make paste. Heat the oil in a soup pot over medium heat and add this spice paste and the shallots. Sweat for a few minutes, and then add the coconut milk, daikon and carrots. Simmer gently for 5 minutes, add the broth, fish sauce/tamari, and tofu or chicken. Simmer until vegetables are tender, adding the pac choi at the very end. Garnish with cilantro and a squeeze of lime. Add hot sauce to taste. You could serve this with rice or noodles, if you like. So, as promised, here's another great greens recipe. This is a dish shared with me by Barry at the Buffalo Mt Coop in Hardwick. He was having his lunch while I was shopping. It looked so yummy he gave me a bite. The sweet flavor of the caramelized onions really shines through, and kale is especially good here. Iâ€™m sure Iâ€™ve changed it some since then, but that's the evolution of cooking!

In a medium pan submerge potato chunks in cold, salted water. Bring to a boil, cover and simmer over medium-low heat for 12 to 15 minutes, just until potatoes are soft. As you will be slicing these, don't overcook. Drain potatoes. Return immediately to the hot pan and keep over heat for 30-60 seconds to dry out potatoes. While potatoes are simmering, whisk together the oil, wine, vinegar, mustard, tarragon, salt and pepper. Whisk in shallots and garlic. As soon as the potatoes are dry, remove from pan, slice and toss with the dressing. Serve potato salad over a bed of sprouts and garnish with chopped egg, if desired.

Heat oil in a large skillet or wok over high heat. Add onion and garlic (and fresh ginger, if using) and cook stirring frequently for about 1 minute. Add mushrooms, continue cooking another minute or two. Add kohlrabi and cook for three minutes, stirring frequently. Add the water, soy, sesame oil, vinegar, pepper and dried ginger. Cover, reduce heat slightly and cook at a high simmer for about 5 minutes, until kohlrabi is crisp tender.

ForDippingSauce:

Preheat oven to 200F. In a food processor, process the tofu, ginger, garlic, fish sauce, soy sauce, flour and soymilk or water, until smooth. Add more liquid if the batter is too thick. It should be easily spoonable. Mix in cilantro, chopped fermented vegetables and cayenne. Heat oils in a large nonstick skillet over medium-high heat. Spoon batter into pan, about 3 TB of batter for each pancake. Cook until browned on one side, about 3 to 4 minutes. Then flip and repeat. Place cooked pancakes in a pan in preheated oven while you finish with the rest of the batter.

Mix all ingredients for dipping sauce in a small bowl. Toss the sprouts with 1/4 cup of the dipping sauce and arrange on platter. Place tofu pancakes atop the sprouts and serve with extra dipping sauce on the side.

Preheat oven to 400F. Butter a deep dish pie plate. Heat 1 tablespoon butter in a small skillet over medium heat and saute shallots until translucent, but not yet browned, about 3 minutes. Set aside. Combine the remaining ingredients, including the 2 tablespoons of butter, in a large pot. Cover and place over medium-high heat.

As soon as the mixture boils, remove the pan from the heat and mix in sauteed shallots. Pour into prepared pie dish, smooth and cover with foil. Bake 40 minutes. Remove foil. Bake for about 15 minutes more, until the veggies are tender, the top browns and the sauce bubbles thickly. Let stand 10 minutes before serving.

BasicVinaigrette

This version of my basic vinaigrette is made with sunflower oil. It will add a pleasant nutty taste to the dressing. I start with a 2-1 oil to vinegar ratio, then taste and adjust to personal preference. I also follow the advice of Alice Waters and let my salt, pepper and shallots sit in the vinegar for a bit before whisking in the oil. I believe that this gives the salt a chance to dissolve and the flavors to meld. Thus, I usually start my vinaigrette at the beginning of my meal preparation and add the oil at the end.

GreenswithWildGinger-MapleVinaigrette

Here's another salad idea. It just seems a shame to do anything else with these gorgeous super tender greens! I found this recipe inÂ The New American CookingÂ by Joan Nathan. It has a connection to NECI as well; the recipe is one she got from a wild foods dinner they prepared.

Mince ginger, salt, garlic and shallots in a food processor. Whiz in the rest of the ingredients, except the oils. Set aside for about an hour, then slowly whisk in the oils until emulsified. Check seasoning to your taste.

6 C mixed salad greensa few thinly sliced mushroomsthinly sliced half-moons of salad turnip 1 pound roasted beets, carrots, etcToss greens with a bit of dressing; use it sparingly so you don't overpower the delicate greens. Top with mushrooms, turnip and beets and a grinding of fresh black pepper Now for dessert...

Strawberry Clafouti This French custard tart has an unusual name, but it's a lovely and simple treat. Serve warm or at room temperature with a bit of whipped cream.